"Every new beginning comes from some other beginning's end." -Seneca

Start All Over Again

It’s no secret that I’ve got a beef with quinoa. I’ve tried it a few times with less-than-stellar results. Recently another blogger, the fabulous Attila the Mom (I love that screen name), wrote to ask me if I had a quinoa recipe to share; she recently started making quinoa and has been quite happy with it. I was ready to tell ATM about my past kitchen experiences with this ingredient, but I figure if she’s enjoying it I shouldn’t poo-poo on her parade. Then I got to thinking that maybe I should give it one more shot, the old college try. Maybe I’ll be presently surprised this time.As luck would have it, I found the following recipe in the spring issue of Clean Eating Magazine. While I haven’t made it yet, I thought I’d share it with my buddy ATM and other quinoa lovers out there. I might give it one last shot this weekend–I’ve got all the ingredients. But this is the last chance. I mean it. Really. Quinoa PorridgeClean Eating Spring 20081/2 cup uncooked quinoa1 cup water1/2 tsp. cinnamonPinch coarse sea salt1/2 cup low-fat milk or unsweetened soy milk1 apple, diced1/2 cup blueberries or sliced strawberries1/8 cup chopped pecans or walnutsAgave syrup (optional)Add quinoa, water, cinnamon and salt to a small pot and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until most of water has been absorbed. Add milk and simmer uncovered for an additional 10 minutes. Stir in apple, berries and nuts. cover and let sit for 10 minutes before serving. Porridge will thicken during this time. If desired, drizzle with agave syrup before serving.Serves 2